Braised Lamb Shank with Red Wine and Tomato Sauce Recipe
This classic Lamb Shank recipe features tender, fall-apart meat slow-cooked in a rich tomato, red wine, and fresh herb sauce. Perfectly seared lamb shanks are braised in the oven with aromatic vegetables and herbs, resulting in a deeply flavorful and comforting dish ideal for special occasions or cozy dinners.
- Prep Time: 20 minutes
- Cook Time: 2 hours 40 minutes
- Total Time: 3 hours
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean
Ingredients
Scale
Lamb Shanks
- 4 lamb shanks (1.5 lbs each, excess fat removed)
- 2 tsp sea salt (plus more to taste)
- 1/2 tsp black pepper (plus more to taste)
- 2 tbsp olive oil
Vegetables & Herbs
- 2 medium Roma tomatoes, diced
- 1/2 small red onion, diced
- 2 medium carrots, peeled and sliced
- 3 cloves garlic, minced
- 2 tbsp fresh herbs (2 tsp each of thyme, rosemary, and parsley)
- 3 medium bay leaves (optional)
Liquids & Seasoning
- 1 cup dry red wine (Cabernet, Pinot Noir, or Merlot)
- 1 1/2 cups water
- 14 oz tomato puree
- 4 medium beef stock cubes, crushed
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for braising the lamb shanks.
- Season Lamb: Pat the lamb shanks dry with paper towels, then season generously with sea salt and black pepper.
- Sear Lamb: Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Sear each lamb shank for 2-3 minutes per side until browned evenly. Remove shanks and set aside, leaving the pan juices in the skillet.
- Sauté Vegetables: Add diced tomatoes, onions, and carrots to the skillet. Cook for 3-5 minutes until onions become translucent and vegetables soften.
- Add Garlic: Stir in the minced garlic and sauté for about 1 minute until fragrant.
- Add Liquids and Seasoning: Pour in the dry red wine, water, and tomato puree. Sprinkle in the crushed beef stock cubes and bring the mixture to a gentle boil. Let it simmer for 2-3 minutes to blend flavors. Remove from heat and adjust salt and pepper as needed.
- Combine Lamb and Herbs: Return the seared lamb shanks to the skillet. Arrange the fresh herbs (thyme, rosemary, parsley) and bay leaves around the lamb.
- Braise in Oven: Cover the skillet tightly with foil to trap moisture and place it on the lower rack of the oven. Cook for 2.5 hours, occasionally basting the lamb with the tomato sauce, until the meat is incredibly tender and falling off the bone.
Notes
- Removing excess fat from shanks helps reduce greasiness in the final dish.
- Searing the lamb locks in juices and adds deep flavor through browning.
- Using a dry red wine like Cabernet Sauvignon or Merlot complements the richness of the lamb.
- Braising low and slow in the oven ensures tender meat and a flavorful sauce.
- If bay leaves aren’t available, omit them—herbs still provide excellent aroma.
- This dish pairs wonderfully with mashed potatoes, polenta, or crusty bread to soak up the sauce.
Keywords: Lamb shank, braised lamb, oven-braised lamb, tomato sauce, red wine, slow-cooked lamb, Mediterranean lamb recipe
